11/3/13

:::scene is sunday night dinner eating our favorite meatloaf::::
hubby: did you blog this meatloaf?
me: no
hubby: why?
me: it's ugly
hubby: but its really good!
me: true
hubby: I'm willing to bet your fans don't really care what it looks like as long as it tastes good.
And so here I am with my meatloaf.
It's such a hit in the house, I'm certain you'll love it too even if it is ugly. LOL
I don't have a lot of photos as I never thought I would be posting this, but then again photos of raw meatloaf aren't that great anywho.....
I served this with roasted butternut squash chunks and roasted potato & red onion chunks.
I call this paleo as we do very little carbs these days (mostly save them for the weekends).
So without the carbs added in the meatloaf the loaf itself won't "puff up" much, it will be thin/flat and yes, ugly.
The leftovers are so good with morning eggs. So good!

cook notes:
If you want to make a larger loaf just use 2 lbs of beef and double up all the loaf ingredients (except for the loaf toppings).

Preheat oven to 350 degrees. Spray or grease up a small loaf pan, mini's work really good too.
Mix all the loaf ingredients in a bowl using your hands.
Place into a loaf in pan.
In a small bowl, mix the dijon mustard with a couple dashes of the Worcestershire sauce.
Place this mixture on fairly thick on top of meatloaf, then sprinkle with pepper, then sprinkle with the course sugar.
Place in oven and bake about 20-35 minutes? Or until done. Sorry can't remember how long I baked this; I just watch for doneness, which I think was at the 30-minute mark? It bakes up quick as there are no fillers.

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com